Socratic Coffee
Independent Coffee Research
PAGE: EQUIPMENT
Index
@SOCRATICCOFFEE ON INSTAGRAM ↗
EquipmentScale & measurementOHAUS

Ohaus lab scales

TESTED IN 00 · USED IN 08

Used in

Studies where it was part of the setup, not the subject.

NO. 10 · 2016Examining the Impact of the OCD (and OCD 2) on Total Dissolved Solids ExtractionThe OCD and OCD 2 distribution tools consistently lowered espresso TDS and extraction yield, and didn't make shots any more consistent.ESPRESSO · TOOLS○ Not supportedNO. 09 · 2016Exploring the Impact of Particles on Espresso ExtractionParticle size alone didn't predict espresso extraction, but a wider range of particle sizes increased it. Smaller particles lengthened shots; where they sat in the puck didn't matter.ESPRESSO · GRINDING · TOOLS○ Not supported● SupportedNO. 07 · 2015Comparing the Impact of Tamper on ExtractionOf the four tampers tested, only the La Marzocco changed extraction, giving significantly lower TDS and extraction yield. The other three were statistically the same.ESPRESSO · TOOLS● SupportedNO. 06 · 2015The Impact of Tamping Pressure on Espresso ExtractionTamping anywhere from 5 to 20 kg made no difference to espresso TDS or extraction. Brew weight was the only factor that mattered.ESPRESSO○ Not supportedNO. 05 · 2015Measuring Total Dissolved Solids: A Refractometer Comparison (Part III — Espresso & Filters)For espresso, the Atago PAL-COFFEE, VST LAB II and VST LAB III measured TDS comparably. The Atago gave the tightest repeat readings.ESPRESSO · MEASUREMENT · TOOLS—NO. 04 · 2015Looking at Burr Sharpness and TDS in EspressoDull burrs produced significantly lower espresso TDS than sharp burrs, which suggests TDS could help flag worn burrs.GRINDING · TOOLS● SupportedNO. 03 · 2015Measuring Total Dissolved Solids: A Refractometer Comparison (Part II)The VST LAB III and Atago PAL-COFFEE performed comparably, and both were significantly less variable than the older VST LAB II.BREWING · MEASUREMENT · TOOLS—NO. 01 · 2015Espresso Grinding: The Impact of Burr Sharpness on Post-Brew Water RetentionSharp and dull burrs left the same amount of water in the espresso puck. Burr sharpness made no difference to post-brew water retention.ESPRESSO · GRINDING○ Not supported

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